Albondigas al Chipotle, or Chipotle Meatballs, are a tantalizing dish that combines the beloved flavors of traditional Mexican meatballs with the smoky and spicy essence of chipotle peppers. These flavorful meatballs bathed in a rich and tangy chipotle sauce offer a delightful fusion of textures and tastes.
The Essence of Albondigas al Chipotle:
Albondigas, or Mexican meatballs, are a staple in Mexican cuisine, celebrated for their savory flavor and comforting appeal. Albondigas al Chipotle takes this classic dish to the next level by incorporating the smoky and spicy flavors of chipotle peppers. Chipotle peppers are dried and smoked jalapeño peppers that lend a unique depth and heat to the dish, resulting in a delightful balance of flavors.
Crafting the Meatballs:
The foundation of this dish lies in the flavorful meatball mixture. Ground beef is blended with breadcrumbs, egg, garlic, cooked rice and a variety of spices. These ingredients are combined to form the base for the meatballs, resulting in a moist and well-seasoned mixture that is shaped into small, bite-sized balls.
Simmering in Chipotle Sauce:
What sets this dish apart is the smoky and tangy chipotle sauce that coats the meatballs. The chipotle peppers, in the form of adobo sauce, are blended with tomatoes, onions, garlic, and spices to create a robust and fiery sauce. The meatballs are gently simmered in this flavorful sauce, allowing them to absorb the smoky and spicy essence, resulting in a harmonious marriage of flavors.
Serving and Garnishing:
Our Albondigas al Chipotle are served in a bowl of white rice, allowing the meatballs to be nestled in the spicy chipotle sauce. These delectable meatballs can be garnished with fresh cilantro and diced onions which provide a contrast to the fiery chipotle flavors. Serve our Albondigas al Chipotle with warm tortillas for a satisfying main course.
This dish brings together the comforting qualities of Mexican meatballs with the bold and smoky essence of chipotle peppers. The result is a fiery and flavorful dish that embodies the essence of Mexican cuisine. Whether enjoyed as an appetizer or a main course, Albondigas al Chipotle offer a delightful fusion of textures and tastes. So, embark on a culinary adventure and savor the spicy charm of these delectable meatballs, as they bring a fiery twist to your dining table. Enjoy!
- 1 1/2 pounds ground chuck
- 2 garlic cloves minced
- 2 eggs lightly beaten
- 1/4 cup unseasoned breadcrumbs
- 1 teaspoon kosher or sea salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 2 pounds ripe tomatoes
- 2 garlic cloves
- 3 tablespoons white onion chopped
- 1 to 2 tablespoons chipotle chiles in adobo sauce or to taste
- 1 chipotle chile in adobo sauce optional
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 to 3 fresh cilantro sprigs or to taste
- 1/2 cup long grain white rice
- 1 cup water
- 1 teaspoon salt
- In a small sauce pan, combine 1 cup water, 1/2 cup white rice and 1 teaspoon salt. Bring to a roiling boil, cover and reduce heat to a simmer. Cook 15 minutes or until done. Turn cooked rice out onto a plate to cool.
- In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and cooled rice. Mix thoroughly with your hands or a spatula.
- Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
- In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.
- Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.
- Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.
- Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.
- Serve hot with a side of avocado slices and warm corn tortillas.